Editor's note: The recipe and introductory text below are from Ted Allen's The Food You Want to Eat. For Allen's tips on throwing a Thanksgiving party, click here.
This is another long-cooking method for cooking beans, not for the crisp-vegetable crowd. The shallots get very sweet with roasting. Add a squeeze of lemon or a little vinegar if you like, or toss in some chopped thyme.
Recipe information
Yield
Makes 4 servings
Ingredients
1 1/2 pounds string beans
2 large shallots cut into 1/4-inch slices
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Preparation
Step 1
Preheat the oven to 400°F.
Step 2
Toss the beans and shallots with the oil and salt on a baking sheet. Roast, stirring twice during roasting, until the shallots have caramelized and the beans are beginning to brown and wilt, about 25 minutes. Sprinkle with pepper and serve hot.
Variation: Roasted Asparagus
Step 3
Substitute asparagus and roast about 10 minutes.
